Comparative Analysis of the Anthocyanin Composition and Contents of Four Potato Varieties with Colored Flesh
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Abstract:
In order to clarify the differences in anthocyanin components and contents of new potato varieties with colored flesh, Mincaishu 1, Mincaishu 2, Mincaishu 3 and Mincaishu 4, and provide a foundation for the screening, and cultivation of novel cultivars and the development and application of anthocyanins. Qualitative and comparative analyses of the anthocyanin components in the tubers were conducted by using high performance liquid chromatography coupled with mass spectrometry. The results showed that there were fourteen anthocyanin monomers in the four cultivars, among which, Mincaishu No. 1 contained six types of monomers, Mincaishu No. 2 had nine types of monomers, and Mincaishu No.3 contained ten types of monomers. The main anthocyanin components of the three purple-fleshed potatoes were delphinidin 3-p-coumaroylrutionoside-5-glucoside and peonidin 3-p-feruloylrutinoside-5-glucoside. Mincaishu No.4 contained five types of anthocyanin components, with cyanidin 3-rutinoside and pelargonidin 3-p-coumaroylrutinoside-5-glucoside were the main components. There were significant differences in the anthocyanin components between the purple-fleshed potato and the red-fleshed potato. The anthocyanin contents in the four potato varieties with colored flesh were 139.77, 95.48, 78.08 and 67.25 mg/100 g FW, respectively, indicating the vast differences among the varieties. The four varieties contained all the six fundamental anthocyanin aglycones and their anthocyanin structures were relatively stable, which can serve as important raw materials of natural pigments and as the parent materials for hybrid breeding.
